Cauliflower and Kale with Currant Mustard Dressing

    Cauliflower and Kale with Currant Mustard Dressing

    (20)
    6saves
    22min


    19 people made this

    About this recipe: This is an easy and unique side dish of steamed cauliflower and kale with a gorgeous mustardy dressing. You can use rocket or any other cooking green if kale is not available -- just be sure to adjust cooking time accordingly.

    Ingredients
    Serves: 4 

    • 1 tablespoon Dijon mustard
    • 2 teaspoons lemon zest
    • 1/2 lemon, juiced
    • 2 tablespoons extra virgin olive oil
    • 3 tablespoons dried currants
    • 1L water
    • 1 cauliflower, chopped into bite size pieces
    • 1 bunch kale, chopped
    • salt and freshly ground black pepper to taste

    Method
    Prep:15min  ›  Cook:7min  ›  Ready in:22min 

    1. In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Mix in currants. Set aside.
    2. Boil water in a medium saucepan fitted with a steamer rack. Steam cauliflower 4 minutes, until just tender. Drain cauliflower and transfer to bowl with the dressing. Remove steamer rack from saucepan. Place kale in the boiling water and cook 2 to 3 minutes, until just tender. Drain kale well and transfer to bowl.
    3. Toss cauliflower and kale with the dressing to coat. Season with salt and pepper.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (20)

    by
    23

    This is a really yummy recipe, and easier than it sounds. The dressing really makes it perfect. I've made it twice, and was out of dijon the first time, so I added some molasses to regular mustard. I also substitute broccoli for cauliflower, as I'm not a big fan of cauliflower. I steamed both the kale and the broccoli, rather than boiling them. This is an excellent way to cook kale, and great as leftovers too! Enjoy!  -  12 Mar 2006  (Review from Allrecipes US | Canada)

    by
    15

    This was great! I used broccoli instead of cauliflower and raisins instead of currants, and it tasted wonderfully unique. I also added a little bit of red bell pepper for color, and I made much more of the dressing than the recipe called for. Try serving over quinoa! Excellent!  -  26 Mar 2008  (Review from Allrecipes US | Canada)

    by
    10

    A good recipe but not one of the best. Needed a lot more of the sauce. I ended up adding more lemon juice and olive oil in the end. We all enjoyed it served over rice as a main dish -- I just wanted more flavor.  -  27 Mar 2006  (Review from Allrecipes US | Canada)

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